Russian pelmeni recipe( the exclusive technique

• Meat

  • 350 g Ground beef
  • 350 g Ground chicken

• Produce

  • 2 Bay leaves
  • 2 leaves tbsp Dill/ fresh dill, Dry
  • 2 Garlic cloves
  • 1 Onion

• Refrigerated

  • 1 Egg 1, Large

• Baking & Spices

  • 500 g All-purpose flour
  • 1/2 tsp Black pepper
  • 1 Dough
  • 1 Filling
  • 1 tbsp Salt
  • 1 Salt
  • 1 Toppings

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Sour cream with vinegar
  • 1 tbsp Vegetable oil

• Dairy

  • 1 Butter
  • 250 ml Milk

Found on chefjar.com

Description

Ingredients

• Dough for Pelmeni
• Milk- 250 ml
• Egg- 1 large
• Vegetable Oil- 1 tbsp
• Salt- 1 tbsp
• All- purpose flour - 500-550 gm or 3⅔ cups
• Filling
• Ground chicken- 350 gm
• Ground beef- 350 gm
• Onion ( finely chopped)- 1 large or 2 medium
• Garlic cloves( finely chopped)- 2-3
• Olive Oil- 2 tbsp
• Black pepper- ½ tsp
• Bay leaves- 2-3
• Salt- To Taste
• Dry dill/ fresh dill leaves- 2 tbsp
• Toppings
• Melted butter
• Sour cream with vinegar

Directions

• DOUGH
• In a large bowl combine flour with egg. Mix well.
• Add oil, salt & pour milk. Knead the dough. You might require less or more milk( it depends on the quality of your flour).
• Form a ball, cover with plastic and leave for 40-45 minutes.
• Filling
• Heat 2 tbsp of olive oil in a skillet. Saute the chopped onion till golden.
• In a large bowl combine ground chicken, ground beef, the sauteed onion and chopped garlic. Add pepper,salt &dry dill. Mix well and leave for 15-20 minutes.
• If using Pelmeni Mold ( It is perfect for those who want to save time and efforts).
• Roll out your dough to cover the Pelmeni mold, place the filling in the hollows, cover with a second sheet of dough, roll over with your rolling pin several times and Pelmeni will fall out easily.
• Take a cutting board.Sprinkle with some flour. Arrange Pelmeni on it and put in the freezer. When completely frozen, transfer Pelmeni into large ziploc bags. Keep them in the freezer up to 2 months.
• If you dont have a Pelmeni Mold, Make by hands!
• Divide dough into 2-3 pieces. Form 3 balls.
• Roll out each ball into 2 mm thick flat disc. Using a glass ( 7 cm in diameter), cut out small round discs.
• Put 1 tsp of filling into each dough disc. Pinch the edges together. Make sure the edges are well pinched together. Freeze Pelmeni.
• How to cook Pelmeni
• In a pan (I used a pan capacity 4.5 liters) bring water to boil. Add salt , bay leaves and Pelmeni.
• Cook until they float on the surface for 5-7 minutes, stirring occasionally.
• Drain them using a slotted spoon.
• Serve with melted butter or sour cream and vinegar.

Nutrition